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Method

Place the thinly sliced onion in a bowl
with juice 1 lime, half the oregano and a
pinch each of salt and pepper. Set aside.

Dry-fry the whole garlic in a non-stick
pan until blackened on both sides, about
8 mins, then peel. Heat the grill. Arrange
the thickly sliced onion on a baking tray
with the tomatoes, cut-side up. Season
and grill until blackened, about 8 mins.
Tip into a bowl with the garlic, chipotle
paste, 1 tsp chilli powder, 1 tbsp sugar
and remaining lime juice. Season and
whizz in a blender until smooth. Gently
heat through in a pan.

Rub the pork with the remaining chilli
powder, oregano, sugar and seasoning.
Grill for 5 mins each side until cooked.
Serve sliced in warm tortillas with some
sauce, the pickled onions and coriander.

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Comments, questions and tips

Comments

I haven't made the pork so can't comment, but the smokey sauce is fantastic! I've found Tipping the grilled onion and tomato, garlic and other ingredients into the pan and hand-blending does the trick (thinned out slightly with half a tin of tomatoes) saves washing up.

I made extra and freeze portions. Just defrosted a portion to go in wraps with cajun spiced grilled salmon and green peppers, avocado and sour cream. YUM!

Delicious!
I really liked the chipotle sauce. I've always been wanting to try chipotle sauce, and it so happened to be the homemade version I got to try first! Got plenty of leftovers which will do wonder as a salad dressing with a bit of a kick I think :D

Very nice, think that the chipotle sauce is lovely and tasty. A nice change from fahitas, and although I know I will make again, not one that I would go too crazy for. Probably just my own taste, might try with chicken next time

I find the recipe makes plenty of the chipotle sauce so I freeze the leftovers in batches, meaning we can have it another 3 times without going to the effort of preparing the sauce each time. I rub the pork with the ingredients and prepare the pickled onions on the morning of the day we are having this for dinner, then I just have to heat through the sauce and cook the pork. Easy!

I buy the chipotle paste from my local Sainsbury's (it is on the aisle for speciality ingredients).

This went down a treat with the family. I used some pork rasher strips which i cut up after cooking. These worked quite well, although probably could have done with "something on the side" as the wraps alone didn't seem enough. (Emergency trip to chippy by hubby for chips to go with it) Way too much chipotle sauce - had 3 extra pots to freeze after we'd finished. Made a lovely spicy dip the next day though!

I had some leftover pork to use up after a hog roast, so just made the chipotle sauce and pickled onions and shredded to pork to put into the wraps. Was very tasty and would do it again with the pok done properly to max out the taste!

I couldn't find chipotle paste, so zuzzed up a small tin of chipotles in adobo & used half. The finished meal was *very*hot (good for 2 of us, & good with a splodge of natural yogurt for the wimpier 3rd), but I gather that the brand of chipotles/adobo I used is particularly hot.

I couldn't find chipotle paste, so zuzzed up a small tin of chipotles in adobo & used half. The finished meal was *very*hot (good for 2 of us, & good with a splodge of natural yogurt for the wimpier 3rd), but I gather that the brand of chipotles/adobo I used is particularly hot.

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